Cooking with Jonny69: baking bread.

Matutu said:
Is no kneed bread normally quite dense? I was just wondering why would someone make no kneed when they could just kneed?

Any advantages or disadvantages?
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You're right, there's no knead for it really, is there?

hoho...

Advantages of no-knead do is that you don't have to spend a lot of time kneading, which is a lot of people's least favourite part of making bread, next to the washing up.
 
If your leaving large quantity's of dough stuck to stuff there's a good chance your dough is to wet!

I personally just leave it all to soak for an hour in hot soapy water rinse it all off then wash it as normal.
 
Matutu said:
Sorry another quick question.

I made some no kneed dough yesterday at 3pm, thinking that today I should be able to cook it 24 hours later like normal, however a meeting has come up :(.

Would I be ok knocking the dough back this afternoon, then letting it rise again over night and cooking in the morning?

Cheers!
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Anyone know about this?

Cheers!
 
BigBoy said:
If your leaving large quantity's of dough stuck to stuff there's a good chance your dough is to wet!

I personally just leave it all to soak for an hour in hot soapy water rinse it all off then wash it as normal.
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It's probably not as bad as I'm making out, just little bits. Plus, both times I have forgotten to use flour on my hands when i first start mixing to stop it sticking. Do you mix it with your hands straight away or use a spoon till it gets into a ball and stops being really wet?

Baking is quite a precise art isn't it? Do you mess up the balance much by constantly using more and more flour to stop the dough sticking to your hands or surfaces?

Due to my recent hobby discovery, I may go and get some digital scales. I think the scales I'm using aren't sensitive enough and are a bit dodgy.

Of course I'm sure I'll get better by doing this more but hope to quicken the learning by getting tips :p
 
David_VI said:
It's probably not as bad as I'm making out, just little bits. Plus, both times I have forgotten to use flour on my hands when i first start mixing to stop it sticking. Do you mix it with your hands straight away or use a spoon till it gets into a ball and stops being really wet?
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I have just invested a whole £6.50 on a hand mixer with dough hooks from sainsburys and it makes life one hell of a lot simpler and less messy on the hands.
Baking is quite a precise art isn't it? Do you mess up the balance much by constantly using more and more flour to stop the dough sticking to your hands or surfaces?
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the little your using on your hand will make no difference to the the doughs texture, the on thing that will make a difference is the quality of the flour, some times its worth spending that bit extra on flour and the end result will be 10x better.
Due to my recent hobby discovery, I may go and get some digital scales. I think the scales I'm using aren't sensitive enough and are a bit dodgy.

Of course I'm sure I'll get better by doing this more but hope to quicken the learning by getting tips :p
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Digital scales are the way forward!
 
BigBoy said:
I have just invested a whole £6.50 on a hand mixer with dough hooks from sainsburys and it makes life one hell of a lot simpler and less messy on the hands.

the little your using on your hand will make no difference to the the doughs texture, the on thing that will make a difference is the quality of the flour, some times its worth spending that bit extra on flour and the end result will be 10x better.


Digital scales are the way forward!
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I'm planning to go to Tesco this morning as so far i've done the Muffins and Pizza so today is the OP Bread Day. So I really want to get some good stuff to help eliminate a lot of the silly errors that will make it harder for me to know where I went wrong.

Definitely going to get some Salter scales, they all seem to get great reviews but probably going to spend about £15-£20.

Didn't think of the hand mixer, I will have a look into one of those also :) I should be right in assuming if a supermarket like Sainsbury's does them, Tesco should too.

One thing i've noticed people using is a dough scraper/cutter. Seems to make it so much easier.. So also on the look out for one of those. Although searching Tesco's site didn't get anything, I guess i'll grab one online and do without for now.



Matutu said:
Guys do you know how long a fresh loaf should last in a air tight box? or is that even the best way to store it lol
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Want to know this too. Sortof, more so, where do people store their bread? Bought or home made. Do bread bins make a difference? Since leaving my parents (Who had a bread bin) all I do is leave the bread out in its packet, tied up.
 
Two days max for sandwiches then upto five for toast! You can extend that by adding ascorbic (sp?) acid or some lemon juice.

The scraper your after you will only find in dedicated kitchen shops or online. Some bakerya will give you one as they usually get them free in boxes of additive.
 
BigBoy said:
Two days max for sandwiches then upto five for toast! You can extend that by adding ascorbic (sp?) acid or some lemon juice.

The scraper your after you will only find in dedicated kitchen shops or online. Some bakerya will give you one as they usually get them free in boxes of additive.
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I assumed most people would be using them as I found it messy and difficult to handle and break up, especially when it came to muffins. Seems you can get them online for next to nothing.
 
Jonny69 said:
As what BB said really. I just keep mine on the breadboard, cut face down.
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Yep same here, it does not last long enough to be going stale!!

I actually got around to making a loaf yesterday, low yeast content with a quick mix in the morning before work left for two hours then knocked back again, left in a covered floured bowl whilst at work, then knocked back 10hrs later shaped in to a loaf and left for 3hrs and baked in a stupidly hot oven for 30mins. Was a rather lovely 50/50 White/Wholemeal with Rye flakes and Oats, and instead of sugar I used golden syrup :D

Its the first loaf I've made in months as I have been on a very strict low carb diet :( as I'm a fatty from sitting on my arse all day at work!
 
Not got round to the proper bread making yet. Might start this evening as i'm off to Ipswich today (The only place near with a Lakeland) to get some 25cm bread tins and anything that looks useful, like scales, finally... after Tesco failed to deliver with their crappy choice.

How long can you leave dough before actually baking it? As I may do it later I don't know if there will be time to bake it before my eyes hurt and I fall asleep...;)

David
 
David_VI said:
Not got round to the proper bread making yet. Might start this evening as i'm off to Ipswich today (The only place near with a Lakeland) to get some 25cm bread tins and anything that looks useful, like scales, finally... after Tesco failed to deliver with their crappy choice.

How long can you leave dough before actually baking it? As I may do it later I don't know if there will be time to bake it before my eyes hurt and I fall asleep...;)

David
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All depends on the recipe used (generally, the quantity of yeast). Use less yeast and store the dough in the fridge over night - it's good for the bread anyway, producing a better, more developed flavour.

Alternatively, look at using a poolish. You can leave that over night and then finish off and bake the dough tomorrow.
 
Some mouthwatering loaves on here. I've read page 1, then skipped on to 15>

I'm going to have a go at a loaf this weekend, using the recipe on page 1. Will let you know how I get on.

Thanks for sharing!
 
Just tried pizza dough again and had a depressing failure.

300g strong white bread flower
200ml warm water
1tsp of yeast (was meant to be two, maybe this was the cause?)

Left it to rise for way over an hour.

When it came to splitting it into two and trying to make enough room for a pizza it just failed. Wouldn't stretch, still was extremely sticky (Videos of guys tossing around their pizza dough don't seem to get stuck! :()..

Just a disaster compared to last time, although I have no idea where I went wrong.

I'm using the yeast that comes in the little tin, not the sachets.. something i'm confused about also.

Please advise me! It's knocked back my confidence and I knead it back.
 
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